This recipe is really fresh. You can see that there is not much to it! It’s one of those dishes that is absolutely delicious, but is also good for you as well. I love this recipe exactly the way it is and do not make too many adjustments to it. I don’t make any changes to the seasonings, but sometimes I like to add in other veggies. I love cleaning out my fridge when it comes to crock pot meals. I feel like you can use whatever veggies you need to use up when it comes to crock pot meals. This dish cooks beautifully and tastes even better. I definitely recommend that you try it immediately.
Check out what our friends from Neighbor Food Blog have to say about this:
“I made this last week and it was amazing!”
This is a fresh and delicious dish that you need to try!
Ingredients
- 2 lbs. red potatoes, quartered
- 1 sweet yellow onion, quartered
- 1 lb. carrots, sliced into 2-3 inch pieces
- 6 bone in, skin on chicken thighs
- 1/4 cup Crisco olive oil
- 3 Tablespoons lemon juice
- 4 cloves garlic
- 1 lemon, sliced
- 3 sprigs rosemary, stems removed, chopped
- 6 sprigs fresh thyme, leaves removed
- Kosher salt and fresh ground pepper
Instructions
- Place the potatoes, onions, and carrots in the bottom of a large slow cooker. Sprinkle generously with salt and pepper. Stir in two cloves of garlic and half of the fresh herbs.
- Sprinkle the chicken thighs generously with salt and pepper then nestle them in with the potatoes and carrots. Pour the olive oil evenly over top, followed by the lemon juice and herbs. Place the lemon slices over top.
- Cook on high for four hours or on low for 8 hours. When the chicken is finished, remove the sliced lemon, squeezing it out a bit if you want extra lemony flavor. Preheat the broiled and place the chicken thighs on a pan under the broiler for 3-4 minutes or until browned and crisp. Serve immediately with the vegetables.
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Quick Tip: Serve with garlic mashed potatoes.
Thanks again to Neighbor Food Blog for this amazing recipe.
